Egg 'N' Muffin Sandwiches
Recipe courtesy of the American Egg Board.
4 large eggs, beaten
4 English muffin, split, toasted
4 slices American cheese (3-ounce)
4 slices crisp-cooked bacon
- Coat large nonstick skillet with cooking spray; heat over medium heat until hot.
- Pour in eggs. As eggs begin to set, gently pull the eggs across the pan with an inverted turner, forming large soft curds.
- Continue cooking - pulling, lifting and folding eggs - until thickened and no visible liquid egg remains. Do not stir constantly.
- Spoon eggs onto muffin bottoms, dividing evenly. Top each with cheese and bacon slices. Cover with muffin tops.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 318; Total Fat: 15g; Saturated Fat: 6g; Cholesterol: 237mg; Total Carbs: 28g; Fiber: 2g; Protein: 18g; Sodium: 795mg.
Recipe and photograph courtesy of the American Egg Board.